The Best Pumpkin Muffins with Chocolate Chips

The Best Pumpkin Muffins with Chocolate Chips Recipe – Easy pumpkin muffin recipe with buttermilk, pumpkin, cinnamon, & loads of chocolate chips.

These chocolate chip pumpkin muffins are the perfect Fall treat. Great for an indulgent breakfast, snack, or even dessert!

I love that this recipe calls for a whole can of pumpkin puree.  I never know what to do with that leftover pumpkin.  These muffins are loaded with great pumpkin flavor!

How to make The Best Pumpkin Muffins Recipe with Chocolate Chips:

*Note:  The full printable recipe card is at the bottom of this post.

• In a large bowl, add pumpkin puree, sugar, brown sugar, and eggs.
• Whisk together.

• Add buttermilk, oil, and vanilla.
• Whisk to combine.
• Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
• Stir until just combined.

• Stir in chocolate chips.
• Spoon or scoop batter into a prepared muffin tin with liners.

• Bake.
• Cool and serve.

I used my Buttermilk Banana Bread recipe and made a few small tweaks to come up with these muffins.  They are so moist and full of pumpkin flavor.

This recipe makes a lot (24 muffins), but they keep really well in a sealed container.  And, trust me.  They will not last long. 🙂

Try these other great pumpkin recipes:

• Pumpkin Baked Oatmeal Recipe
• Pumpkin Pie Cobbler
• Pumpkin Pie from Once Upon a Chef
• Pumpkin Breakfast Casserole from The Worktop

Watch the step by step video for Chocolate Chip Pumpkin Muffins Recipe below.

The Best Pumpkin Muffins with Chocolate Chips Recipe

5 from 7 votes

The Best Pumpkin Muffins with Chocolate Chips Recipe – Easy pumpkin muffin recipe with buttermilk, pumpkin, cinnamon, & loads of chocolate chips.

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Video

Servings 24 muffins

Calories 212 kcal

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Ingredients

 

1x2x3x

• 1 (15 oz.) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup canola oil -or your preferred cooking oil
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees F.  Prepare a muffin tray with non-stick liners or cooking spray.
• In a large bowl, add the pumpkin puree, sugar, brown sugar, and eggs.  Whisk until well combined.
• Add the buttermilk, oil, and vanilla.  Whisk until well combined.
• Add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt to the bowl.  Stir until just combined.
• Add the chocolate chips.  Stir until the chocolate chips are evenly distributed in the batter.
• Fill the muffin tray ¾ of the way up with the batter. Bake for 21-22 minutes. Cool at least 5 minutes before serving.

Nutrition

Serving: 1muffin | Calories: 212kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 114mg | Potassium: 153mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2800IU | Vitamin C: 0.7mg | Calcium: 38mg | Iron: 1.6mg

Course Bread/Muffin, Breakfast, Dessert, Snack

Keyword buttermilk pumpkin muffins, chocolate chip pumpkin muffins, fall recipes, pumpkin muffins

Cuisine American

Author Amanda Finks

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